Ingredients

4 ounce green beans trimmed
3 Tbsp. oriental sesame oil
1 x skinless boneless chicken breast - (8 ounce) cut crosswise into strips Salt to taste Freshly-grnd black pepper to taste
1 x red bell pepper cut into matchstick-size strips
1 Tbsp. chopped peeled fresh ginger
2 lrg garlic cloves chopped
3 Tbsp. soy sauce
2 Tbsp. rice vinegar

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Chicken, Red Pepper, And Green Bean Stir Fry

Servings: 2

Cook beans in pot of boiling salted water till crisp-tender, about 2 min. Drain. Refresh under cool running water.
Heat 2 Tbsp. oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add in to skillet; stir-fry till just cooked through, about 2 min. Transfer chicken to plate.
Add in 1 Tbsp. oil to skillet. Add in bell pepper, ginger and garlic; stir-fry 2 min. Add in chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer till sauce thickens slightly, about 2 min. Serve warm.
This recipe yields 2 servings (can be doubled).
Comments: Begin with c. of chicken broth simmered briefly with slivers of lemongrass and accented with a dash of chili oil. Complement the stir-fry with rice pilaf. End with sliced mango and pineapple topped with green tea ice cream and toasted coconut.